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Mini Pumpkin Custards

 Mini Pumpkin Custards
Dinner guests don't need to feel guilty about indulging in dessert when they're offered small cups of creamy custard. Each spoonful is like pumpkin pie without the calorie-laden crust.—Leslie Tripp, Potomac, Maryland
8 ServingsPrep: 25 min. Bake: 20 min. + chilling


  • 1/2 cup half-and-half cream
  • 1/2 cup heavy whipping cream
  • 3 egg yolks
  • 2 tablespoons plus 2 teaspoons sugar
  • 1/8 teaspoon ground cinnamon
  • Dash each salt, ground cloves and nutmeg
  • 1/3 cup canned pumpkin
  • 1/4 cup maple syrup
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • Whipped cream and additional ground nutmeg


  • In a small saucepan, heat half-and-half and heavy cream until bubbles
  • form around sides of pan. In a small bowl, whisk the egg yolks,
  • sugar, cinnamon, salt, cloves and nutmeg.
  • Remove cream from the heat; stir a small amount of hot cream into egg
  • mixture. Return all to the pan, stirring constantly. Stir in the
  • pumpkin, syrup and vanilla.
  • Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place
  • cups in a baking pan; add 1 in. of boiling water to pan.
  • Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and
  • 20-25 minutes for ramekins or until centers are just set (mixture
  • will jiggle). Remove cups from water bath; cool for 10 minutes.

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Mini Pumpkin Custards (continued)

Directions (continued)

  • Cover and refrigerate for at least four hours. Garnish with whipped
  • cream and additional nutmeg. Yield: 8 servings.
To Make Ahead: These custards can be made the day before serving.
Nutritional Facts: 1 serving (calculated without whipped cream) equals 138 calories, 9 g fat (5 g saturated fat), 105 mg cholesterol, 36 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.